🌎 The World Cookbook

2 1/2 to 3 lb boneless beef chuck roast, excess fat removed, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 cup butter
1 package (1 oz) ranch salad dressing & seasoning mix
1/2 cup drained sliced pepperoncini peppers (from 16-oz jar)
1 cup Progresso™ beef flavored broth
2 cups refrigerated diced potatoes (from 20-oz bag)
1 cup frozen peas and carrots
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits, cut in quarters

Heat oven to 350°F. Place beef pieces in large resealable food-storage plastic bag. Add flour; close bag, and shake until evenly coated. In 12-inch ovenproof skillet, melt 1/4 cup of the butter over medium-high heat. Add half of the flour-coated beef; cook 6 to 8 minutes or until lightly browned on all sides. Remove from skillet. In same skillet, melt remaining 1/4 cup butter; cook remaining beef. Add already cooked beef back to skillet. Stir in dressing mix, pepperoncini and broth; heat to boiling. Cover and reduce heat; simmer 18 to 20 minutes, stirring occasionally, until beef is tender. Stir in potatoes; cover, cook 5 to 8 minutes or until potatoes are tender. Stir in frozen peas and carrots. Top with biscuit pieces around outer edge of pan. Bake 13 to 17 minutes or until biscuits are light golden brown.